Circular feed needs pathway-specific BSE risk control
Circular protein systems need risk assessments that distinguish individual exposure pathways. A new Wageningen University & Research study examines whether insects reared on residual streams containing animal proteins could reintroduce a BSE risk into livestock production. Such substrates are currently not permitted for insect rearing in the EU precisely because of that concern.
Includes direct original source
For ready-to-eat meat, cold-chain deviations are a traceability event
A large ready-to-eat recall by Kayem Foods shows why the cold chain for cooked meat and poultry has to be managed as a continuous barrier, not as an isolated check at the end of distribution. The Chelsea, Massachusetts company is recalling about 1,584,361 pounds of ready-to-eat meat and poultry products because of possible storage-temperature deviations.
Includes direct original source
Local poultry quality must be specified by genotype and production system
The combination of genetics and production system has to prove itself in the carcass and meat, not only in growth rate. A study published on October 22 compares Fijian native chickens with native-by-broiler crosses in two systems: conventional indoor housing and outdoor scavenging.
Includes direct original source
Record-low September placements tighten the later cattle pipeline
U.S. feedlot inventory on October 1 was only marginally different from a year earlier. The decisive figure in the USDA report published on October 23 is September placement activity: 1.777 million head, 12% below September 2025 and the lowest September total since the current series began in 1996.
Includes direct original source
BBQ training turns cut knowledge into reproducible cooking decisions
Grill training gains value not from the number of cuts on the menu, but from its ability to turn product knowledge into reproducible decisions over fire. Weber Grill Academy’s “Meat the Beef” format explicitly centres different pork and beef cuts in a four-hour course, naming grilling techniques, cooking methods, meat knowledge and steak guidance as core content.
Includes direct original source
